Traditionally, Singapore chilli crab is made with whole or jointed crabs still in their shells, but our cheat’s version uses crab meat, plus plump king prawns, in a rich tomato and chilli sauce that (despite the name) is more sweet than hot.
Mantou buns are fluffy, slightly sweet, steamed bread rolls served with saucy dishes in Southeast Asia. Find them online or in the freezer at Asian supermarkets.
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Yields:
2 serving(s)
Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Cal/Serv:
307
Ingredients
150 g raw peeled king prawns
100 g fresh mixed brown and white crab meat
1 medium egg, beaten with 1tbsp water
FOR THE SAUCE
4 spring onions, trimmed, plus extra shredded, to garnish
3 piece fresh root ginger, peeld
2 large red chillies
3 garlic cloves, peeled
1 Tbsp. toasted sesame oil
1 tsp. shrimp paste, or 2tsp fish sauce
4 Tbsp. tomato ketchup
1 1/2 Tbsp. palm sugar or light soft brown sugar
250 ml chicken stock
2 tsp. rice vinegar
Directions
Step 1For the sauce, in the small bowl of a food processor, whizz the spring onions, ginger, chillies and garlic until smooth. Heat the oil in a wok or deep frying pan over medium heat. Add the paste and fry for 3-4min, stirring regularly, or until quite dry and aromatic.
Step 2Add the shrimp paste/fish sauce, ketchup and sugar, stirring until smooth, then gradually stir in the stock. Bring to the boil and bubble for 5min.
Step 3Add the prawns and bubble for 2min, or until almost cooked, then stir in the crab and egg mixture and continue to cook, stirring, for 1-2min, or until the sauce thickens. Stir in the vinegar and check seasoning.
Step 4Garnish with shredded spring onions, and serve with rice or mantou buns on the side (see intro).
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
